Happy Friday Eve! It has been a while since I’ve said that, but given my big plans for the weekend, it needed saying.

Jalapeno Egg Breakfast with a Corn Tortilla

As you noticed from this month’s workout and last month’s workout, I’m devoting actual gym time to physical therapy. These are exercises is coulddo from home, but whenever I say, oh I’ll get around to them in the evening, it never happens.

Although I have “PT Exercises” listed on my training schedule, I haven’t spelled out most of the moves. I shared one last month, but I want to start highlighting some of my favorites. These are a mix of exercises for both runner’s knee and my more recent hip aggravation/injury. I think both are related, so I find one no more important than the other.

Click either image above to view source.

The move above is one I do regularly. I perform 3 sets of 8 or 10 reps per side with my foot pointed toward the ceiling at 90 degrees (as shown), but I sit up nearly straight when I do them.

Kev’s Dinner: I made baked pasta with pork sausage

Then, after a little stretch, I do it again with my foot pointed at a 45 degree angle outward. After another little stretch, I do it again with my foot pointed inward at about 135 degrees. These are really hard for me, so I usually just do 3 of 8 for both sides.

Tiff’s Dinner: Butternut squash pasta n’ greens

Sorry about all the random food photos throughout this post. What can I say, runners love pasta. Of course, so does the hubby, a non-runner but a good eater.

In case you were wondering, I sort of followed this Cooking Light recipe while making his dinner last night. I’m still wondering how this magazine gets away with using the wordlight.

I flippin’ love Cooking Light. I used one of their “best of” cookbooks for such a long time when I was teaching myself to cook and it’s still one of the only books I still refer to! I hope the PT moves are helping!

Butternut squash pasta? Yum. I always say I’m not really crazy about pasta, but I think it’s only because I’m really picky with pasta. When it comes to things like ravioli or homemade Mac&cheese? I die.

It’s funny that you mention the oddity of the light in Cooking Light. Over the years I have seen them–very vocally–abandon many notions of light recipe and instead embrace an idea of ‘everything in moderation.’ I do think the title is a little midleading these days, however.